Plum pudding (longstaff)

8 Servings

Ingredients

Quantity Ingredient
2 cups Wholewheat breadcrumbs
1 cup Wholewheat flour
1 teaspoon Baking powder
1 cup Dried mixed fruit
1 Grated rind of 1 sm. orange
1 Juice of 1 sm. orange
1 Grated rind of 1 lemon
1 Juice of 1 lemon
2 teaspoons Mixed baking spices
½ teaspoon Grated nutmeg
½ teaspoon Ground cinnamon
½ teaspoon Salt
1¾ cup Carrots, grated
1 cup Green apples, grated
⅝ cup Skim milk
5 tablespoons Gran. sugar-free sweetener
4 tablespoons Margarine
1 teaspoon Liquid gravy browning
1 Egg, beaten
2 tablespoons Plus 2 tb. brandy
1 teaspoon Margarine to grease dish

Directions

Mix all the dry ingredients together. Add the carrots and apples.

Put the milk, sweetener, margarine and gravy browning into a small saucepan and warm gently until the margarine has melted.

Cool and add to the dry ingredients along with the fruit juice, egg and 2 tb. brandy. Mix well together. Pour into a greased baking dish, cover with a lid or foil. Steam for 5 hours by placing covered dish in a heavy kettle over 1 inch of boiling water. Cover kettle.

Allow to cool, cover with foil and store in a cool dry place. Use within 7-10 days. Steam for 2 hours on the day the pudding is required. To serve, warm 2 tb. reserved brandy in a large serving spoon or ladle, ignite and pour over pudding.

The flamed pudding may be served with Clear Brandy Sauce or a sugar-free egg custard sauce, flavored with brandy.

⅛ pudding = 220 cal, 30 grams carbohydrate, 5 grams fiber, 5 grams protein, 8 grams fat.

SAUCE Blend the cornstarch with a little cold water and stir into the boiling water. Boil for 2-3 minutes, stirring. Remove from the heat and add brandy and sweetener.

⅛ sauce = 50 cal, negligible carb.

Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984 Shared but not tested by Elizabeth Rodier, Nov 93

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